Kadhai Mashroom

Ingredients

1 cup chopped (in 4 pieces) mushrooms

½ cup baby corn, cut lengthwise

½ tablespoon red capsicum, cut lengthwise

½ tablespoon yellow capsicum, cut lengthwise

½ tablespoon green capsicum, cut lengthwise

2 medium sliced onions

3 medium sliced tomatoes

1 finely chopped green chili

1” finely chopped ginger

½ teaspoon garlic paste

½ teaspoon red chili powder

½ teaspoon cumin powder

½ teaspoon turmeric

½ teaspoon coriander powder

½ teaspoon garam masala

1 tablespoon fresh cream

½ tablespoon finely chopped coriander leaves for garnishing

Salt to taste

1 tablespoon oil

Method

Parboil mushrooms and baby corns and keep them aside.

Heat oil in a Kadhai/wok.

Add ginger and garlic paste and stir it.

Add sliced onions and stir it. Cook them till they are golden

Add sliced tomato and stir them.

Add green chilies, cumin powder, coriander powder, garam masala, salt  and red chili powder.

Now add mushrooms and baby corn, add ½ cup water. Cover the Kadhai with a lid.

Cook them on slow flame for 8-10 minutes till the vegetables get cooked.

Now add all the capsicum and mix them well.

Again cook for 2-3 minutes on slow flame without covering. 

Add fresh cream and mix it well.

Remove from stove.

Pour it in a serving bowl.

Garnish with coriander leaves.

Serve while hot with parantha or rice.